(Family Features) Sweet potatoes seem to scream “fall,” especially this roasted version that pairs well with a wide variety of family favorites like fried chicken. It can be your go-to recipe when comfort cravings call for a savory (not sweet) side.

Pair your favorite fall meal with more side dish inspiration from Culinary.net.

Roasted Sweet Potatoes

Recipe courtesy of "Cookin' Savvy"
Servings: 4

• 2 large sweet potatoes, washed and cubed
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• salt, to taste
• pepper, to taste
• oil, for drizzling
• 2 tablespoons butter

1. Heat oven to 425 F.
2. In bowl, mix cubed sweet potatoes with garlic powder, onion powder and salt and pepper, to taste. Drizzle with oil; mix well.
3. Place sweet potatoes in baking dish and bake 30 minutes. Remove from oven and spoon butter over sweet potatoes, mixing well.

Note: If using small sweet potatoes, use four (one per serving).

(Family Features) Ease and convenience are the name of the game during the school year as parents and students alike adapt to overwhelming schedules, mounds of homework and seemingly never-ending after-school activities. Oftentimes it’s school day meals that take a hit with families opting for quick bites or drive-thru dining, but that doesn’t have to be the case.

Sharing meals that are filling and flavorful can still be a quick endeavor – you just need creative recipes that help simplify school day schedules. In fact, with kids, more imagination can mean more deliciousness. This playful Caterpillar Sandwich is a ham and cheese spinoff crafted to excite little ones and their little taste buds at lunchtime.

It’s made with Kretschmar’s premium deli meats and cheeses that are crafted for quality. From uniquely smoked ham to hand-trimmed fine cuts of beef and poultry, the off-the-bone deli meats come from the leanest, most tender cuts. Plus, the more than 16 flavors of award-winning deli cheeses are expertly handcrafted by Wisconsin cheesemakers.

These high-quality ingredients are made for more than just sandwiches, however. They’re destined for flavors beyond sliced bread, such as Spiced Pineapple Skewers that are perfect for adding a dash of island delicacy to your midweek dinner menu. A sweet and spicy celebration of tropical flavors, this recipe is perfect for lighting the grill and taking a break from busy season.

Discover more delicious recipes to take back hectic school days at KretschmarDeli.com.

Caterpillar Sandwich

Total time: 20 minutes
Servings: 1

• 2 slices whole-wheat bread
• mayonnaise, divided
• 1 slice Kretschmar American Cheese
• 2 slices Kretschmar Off the Bone Ham
• 1 leaf iceberg lettuce
• 1 cherry tomato
• 1 carrot, shaved
• 1 slice Kretschmar Provolone Cheese
• black decorating gel

1. On two slices whole-wheat bread, spread thin layer of mayonnaise on each.
2. Lay American cheese, ham and lettuce leaf on one bread slice then top with other bread slice.
3. Using biscuit cutter, punch four holes into sandwich, removing crust from sandwich, then set aside.
4. Using toothpick or knife, poke two holes into cherry tomato. Insert small cores of carrot into tomato for "antennae."
5. Using pastry tip, cut "eyes" out of provolone cheese. Cut out sliver of provolone cheese for "mouth."
6. Dab mayo on back of "eyes" and "mouth" then attach to cherry tomato.
7. Use black decorating gel to add tiny dots to eyes for pupils; set aside.
8. Place four mini sandwich circles on plate to form caterpillar body then place cherry tomato face at one end.

Spiced Pineapple Skewers

Total time: 30 minutes
Servings: 4

• 8-10 stainless steel or wooden skewers
• 16 ounces pineapple,
• 1 1/2 pounds Kretschmar Spiced Pineapple Ham
• 1/2 cup Hawaiian-style barbecue sauce
• 1 green bell pepper
• 1 red bell pepper
• 1 small red onion
• 1/4 cup canola oil
• 1 teaspoon salt
• black pepper, to taste
• oil, for grates

1. Prepare skewers. If using wooden skewers, soak in water 30 minutes.
2. Heat grill to 300 F.
3. Trim and cut pineapple and ham steak into 1-inch cubes, 1/2-inch thick, and lay on paper towel to pat dry before placing in mixing bowl. Add barbecue sauce to bowl. Toss to combine.
4. Cut bell peppers and red onion into equal-sized, 1-inch cubes. Place in small bowl and coat with canola oil, salt and black pepper, to taste.
5. To assemble skewers: Alternate threading ham, pineapple, bell peppers and onion onto skewers then place on baking sheet.
6. Using paper towel, apply oil to grill grates or grill pan then place skewers on grill uncovered, turning every few minutes until charred, no longer than 6-7 minutes.

 Source: Kretschmar

(Family Features) The main course at family dinners may be the main event, but that doesn’t mean you should have to settle for bland, boring sides. Fret not – there is a better way to pair favorite proteins with tasty potatoes.

Try these Parmesan Potato Wedges that are boiled before they’re baked for a moist middle and crispy exterior that’s perfect alongside favorite meals. Discover more delicious side dishes at Culinary.net.

Parmesan Potato Wedges

Recipe courtesy of "Cookin' Savvy"

• 5 golden potatoes
• 2 cups grated Parmesan cheese
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• salt, to taste
• pepper, to taste
• 1 cup oil, for drizzling

1. Boil whole potatoes 20 minutes. Remove from water and slice into wedges.
2. Heat oven to 375 F.
3. In medium bowl, mix Parmesan cheese, garlic powder and onion powder. Add salt and pepper, to taste.
4. Dip wedges in Parmesan mixture, covering potatoes well. Place on cookie sheet drizzled in oil then drizzle oil on wedges. Bake 15 minutes then turn wedges over and bake 15 minutes.

 Source: Culinary.net

(Family Features) Even if Easter hosting duties fell on your plate this year and added one more thing to your holiday to-do list, that doesn’t mean it has to be difficult. After all, Easter is a time meant for fun and fellowship with the food just one part of the celebration.

Building the menu around simple, one-pan dishes can keep the focus where it needs to be: spending time and creating memories with family and friends. These dishes call for short lists of ingredients, many of which you may already have in your pantry, and simple preparation to create a full spread perfect for sharing with loved ones. Plus, using only one pan makes cleanup a breeze, so you can get back to the festivities quickly.

A dish like this Easter Roast lets you check both the main course and side dishes off your list, relying on the oven to do most of the work for you after some quick prep work. Similarly easy to prepare, these Refrigerator Rolls can also be made up to six days in advance and stored in the fridge until ready to bake – a perfect complement to the savory roast and veggies.

Finish off your feast with an adaptable dessert like this Blueberry Crumble. Made using just five ingredients and ready in about an hour, you can swap the blueberry pie filling and yellow cake mix for any combination that suits your guests’ tastes like apple pie filling with spice cake or cherry pie filling with chocolate cake; the sky’s the limit when it comes to satisfying that sweet tooth.

For more Easter recipe inspiration, visit Culinary.net.

Easter Roast

Yield: 1 roast

• Salt
• pepper
• garlic powder
• 1 roast (3 pounds)
• 1 bag (1 pound) baby carrots
• 1 bag (1 1/2 pounds) trio potatoes or potato of choice
• 3 cups beef broth
• 1 can (10 ounces) cream of mushroom soup
• 1 tablespoon garlic pepper
• 3 tablespoons brown sugar
• 1 onion, roughly chopped
• 1 bundle asparagus

1. Preheat oven to 350 F.
2. Sprinkle salt, pepper and garlic powder over roast and rub into front, back and sides. Place seasoned roast in middle of large roasting pan.
3. Place carrots on one side of roasting pan and potatoes on other side.
4. In large bowl, mix beef broth and cream of mushroom soup with garlic pepper. Pour mixture over roast, potatoes and carrots. Sprinkle brown sugar over carrots and add chopped onion. Cover and cook 2 1/2 hours then remove from oven, add asparagus and cook uncovered 30 minutes.
5. Serve from pan or place on platter for more formal presentation.

Refrigerator Rolls

Yield: 18 rolls

• 2 packages yeast
• 1/2 cup sugar
• 2 cups lukewarm water
• 6-7cups all-purpose flour, divided
• 2 teaspoons salt
• 2 eggs
• 1 stick softened butter
• oil, divided

1. In large bowl, dissolve yeast and sugar in lukewarm water. When yeast is foamy, add 3 cups flour. Mix in salt, eggs and butter.
2. Once mixed well, add remaining flour 1 cup at a time and knead dough into ball in bowl. Remove dough from bowl and place on clean surface.
3. Wash and dry bowl then grease with drizzle of oil. Place dough in bowl and let rise 1 hour or store in refrigerator if making in advance.
4. When ready to use, grease muffin pan with oil. Roll dough into hand-size balls and place in each muffin hole; cover 1 hour.
5. Heat oven to 350 F. Bake rolls 30 minutes.
6. Note: Dough can be made in advance and stored in refrigerator up to six days. If making ahead, punch down dough, cover and place in refrigerator. Punch down daily until ready to use.

Blueberry Crumble

Yield: 1 cake

• 1 can blueberry pie filling
• 1 box yellow cake mix
• 1 bag (4 ounces) chopped pecans
• 1 stick butter, melted
• 1/4 cup oil
• whipped cream, for serving (optional)
• vanilla ice cream, for serving (optional)

1. Preheat oven to 350 F.
2. Spread pie filling on bottom of 9-by-11-inch pan. Sprinkle cake mix and pecans on top. Do not mix.
3. Drizzle melted butter and oil on top of cake mix and pecans. Do not mix. Lift pan and tilt from side to side until cake mix is completely covered in butter.
4. Bake 1 hour until golden brown and bubbly.
5. Serve with whipped cream or vanilla ice cream, if desired.

Source: Culinary.net

(Family Features) The holidays are filled with delicious food - from indulgent breakfasts to decadent desserts - but snacks can get overlooked. Spice up this holiday season with festive snacks that are perfect for a quick on-the-go bite or a taste of your favorite holiday dessert.

Although beloved in pie, pecans are a versatile nut that can be used beyond the pie shell - add them to a snack mix, incorporate them into granola or munch on them straight from the bag. Delicious and nutritious, 1 ounce of pecans offers 3 grams of plant-based protein and 3 grams of fiber, plus 12 grams of "good" monounsaturated fats and only 2 grams of saturated fat - perfect to power you through long days of holiday shopping.

This holiday season, nosh on a handful of these spiced Gingerbread Pecans for a sweet and savory snack while decorating the house or wrapping presents late at night, or set out a bowl for the family to enjoy.

You can also make snack-sized versions of your favorite holiday desserts to have on-hand when you're craving a quick and tasty treat. Chopped pecans add a flavorful and nutrient-dense crunch to these paleo-friendly No-Bake Pumpkin Pecan Pie Bites, while pecan halves provide a festive touch to these Reindeer Pecan Brownies.

Discover more nutritious, delicious and festive recipes at AmericanPecan.com.

Reindeer Pecan Brownies

Prep time: 20 minutes
Cook time: 15 minutes
Yield: 20 brownies

• Nonstick cooking spray
• 1 stick (1/2 cup) unsalted butter, melted
• 1 tablespoon pecan or canola oil
• 1 cup, plus 2 tablespoons, granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon espresso powder (optional)
• 1/4 teaspoon kosher salt
• 20 raw pecan halves, cut in half
• 40 candy eyeballs
• 20 red chocolate candies
• 1/4 cup chocolate chip

1. Preheat oven to 350 F. Spray mini muffin tin with nonstick cooking spray.
2. In large bowl, whisk melted butter, oil and sugar until well combined. Add eggs and vanilla extract; beat until mixture is thick and pale in color, about 1 minute.
3. Sift in flour and cocoa powder. Add espresso powder, if desired, and salt. Using rubber spatula, fold dry ingredients into butter mixture until just combined. Batter should be thick.
4. Using 1-tablespoon cookie scoop, transfer batter to prepared mini muffin tin. Bake 13-15 minutes until toothpick inserted in center comes out mostly clean, with some lingering crumbs.
5. Add chocolate chips to heat-proof bowl; microwave until smooth and melted. Pour melted chocolate into sandwich bag and cut off small portion of one corner to use as tip. Use melted chocolate to "glue" on pecan antlers, candy eyeballs and red candy noses to brownies.
6. Allow chocolate to set before transferring brownies to airtight container.

Note: Brownies will stay fresh for up to three days.

Gingerbread Pecans

Prep time: 5 minutes
Cook time: 40 minutes
Yield: 2 cups (6 servings)

• 1 large egg white, beaten
• 2 cups raw pecan halves
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 2 teaspoons gingerbread spice blend
• 1 pinch salt

1. Preheat oven to 300 F. Line baking sheet with parchment paper; set aside.
2. In large bowl, use fork to whisk beaten egg until frothy. Add pecans and stir until coated. Sprinkle pecans with granulated sugar, brown sugar, gingerbread spice and salt. Stir to coat evenly. Spread pecans in even layer on prepared baking sheet.
3. Bake pecans 40 minutes, stirring halfway through. Allow pecans to cool completely.

Note: Pecans can be stored in airtight container for up to four days.

No-Bake Pumpkin Pecan Pie Bites

Prep time: 15 minutes
Chill time: 1 hour
Yield: 12 bites (6 servings)

Crust:

• 1 1/2 cups raw pecan pieces
• 3/4 cup pitted medjool dates (about 7 dates), soaked in hot water 10 minutes
• 1 pinch pink salt

Filling:

• 1/3 cup pumpkin puree
• 1/3 cup full fat coconut milk
• 1 teaspoon pumpkin spice
• 1/4 cup maple syrup
• 1 pinch pink salt
• 1 scoop collagen peptides (optional)
• 12 raw pecan halves, for topping

1. To make crust: In food processor, process pecan pieces, drained dates and salt until combined and "dough" starts to form into ball.
2. To make filling: In bowl, combine pumpkin puree, coconut milk, pumpkin spice, maple syrup, pink salt and collagen peptides, if desired. Whisk until smooth.
3. Line cupcake tin and evenly distribute crust mixture, about 1 1/2 tablespoons in each cupcake opening. Use fingers to press crust into even layer.
4. Evenly disperse pumpkin pie filling among openings until tins are about half full.
5. Top each with one pecan half and place in freezer at least one hour.

Source: American Pecan Council

(Family Features) Warm, delectable dishes go hand-in-hand with cool fall evenings when the crisp air sends you to the kitchen for a filling meal. Look no further than easy recipes like meatballs that pack fulfilling flavor to feed your family when the autumn temperatures dip.

These Grass-fed Beef Meatballs with Garlic and Herbs can be the perfect solution anytime you’re craving a warm, comforting meal. They’re made with New Zealand grass-fed ground beef, which provides an unrivaled taste. Grass-fed year-round, the animals roam and graze freely over lush green hills and pastures, resulting in lean, flavorful meat that tastes just as nature intended.

Paired with a tomato-based sauce, the meatballs are baked before being topped with Parmesan cheese and parsley then served hot for a dish that warms you from the inside-out. While preparing the meatballs, be sure to wet your hands prior to shaping them as it helps prevent the meat from sticking to your hands.

Find more comforting fall recipes at beefandlambnz.com.

Grass-fed Beef Meatballs with Garlic and Herbs

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 4

Beef Meatballs:

• Oil
• 1          pound New Zealand grass-fed ground beef
• 1          cup fresh white breadcrumbs
• 3          cloves garlic, crushed
• 1          egg, lightly beaten
• 3          tablespoons milk
• 1 1/2    teaspoons Worcestershire sauce
• 1          teaspoon dried mixed herbs, such as parsley, thyme and oregano
• salt, to taste
• pepper, to taste

Tomato Sauce:

• Oil
• 1          onion, finely chopped
• 2          cloves garlic, sliced
• 1          can (14 ounces) chopped tomatoes, in juice
• 1 1/2-2             cups vegetable stock
• 1          tablespoon tomato paste
• 1          teaspoon sugar
• 1          bay leaf
• salt, to taste
• pepper, to taste

To Serve:

• 1/3       cup freshly grated Parmesan cheese
• 1/2       cup roughly chopped parsley leaves

1. To make beef meatballs: Preheat oven to 425 F.
2. Lightly oil deep baking dish or skillet. Mix beef, breadcrumbs, garlic, egg, milk, Worcestershire sauce, mixed herbs and salt and pepper, to taste, then shape into eight meatballs and place in prepared baking dish.
3. To make tomato sauce: In heavy saucepan over low heat, heat dash of oil and add onion and garlic. Cook until onion is soft, about 10 minutes. Add tomatoes, stock, tomato paste, sugar, bay leaf and salt and pepper, to taste.
4. Simmer 10 minutes to allow flavors to mingle and liquid to reduce. Remove from heat, cool about 5 minutes and remove bay leaf. In food processor, process until sauce is smooth.
5. Pour sauce over meatballs and bake 25 minutes, turning meatballs after 15 minutes.
6. Serve hot sprinkled with Parmesan cheese and chopped parsley.

Source: Beef + Lamb New Zealand

(Family Features) Eggs are for everyone, including babies and toddlers, according to the 2020 Dietary Guidelines Advisory Committee that released its Scientific Report outlining nutritional recommendations for Americans. For the first time, this committee, comprised of leading doctors and nutrition scientists, included nutritional guidance for younger children.

The committee recommends eggs as a first food for babies and toddlers since they provide eight essential nutrients that can help build a healthy foundation for life at a time when every bite counts.

Eggs provide nutrition for children and moms-to-be, as well. However, the report found most pregnant women and kids need more choline – an essential nutrient critical for brain health – in their diets.

According to research published in the “Journal of the American College of Nutrition,” 92% of pregnant women do not get enough choline in their diets. Choosing foods high in choline, like eggs, can help pregnant women consume enough of this essential nutrient, helping a baby’s brain and spinal cord develop properly. Just two eggs provide more than half of the recommended daily amount of choline.

At only 70 calories, one egg contains 6 grams of high-quality protein and all nine essential amino acids. Eggs are also a source of vitamin B12, biotin (B7), iodine, selenium, high-quality protein, riboflavin (B2) and pantothenic acid (B5). Additionally, eggs contain lutein and zeaxanthin that can help protect your eyes from harmful blue light that comes from electronic devices.

Lots of parents worry about possible food allergies in their little ones. The committee recommends introducing eggs when your baby is ready for first foods, which may help reduce the chances of developing an egg allergy.

In Your Kitchen

Eggs are a nutritional powerhouse that contribute to health and well-being at every age, and there are plenty of ways to enjoy eggs beyond the basic boiled, scrambled or sunny-side-up. In fact, eggs work well in meals all day long. Toss hard-boiled eggs in a salad, top a sweet potato with an egg for lunch or try a spinach and mushroom frittata for dinner.

Baby-friendly Savory Egg Veggie Pancakes pack in nutrients from whatever vegetables you have on hand and offer a savory twist on classic pancakes. You can add extra toppings like avocado or Greek yogurt for a variety of new textures and flavors.

Another simple way to introduce eggs as a first food is a soft and fluffy egg casserole. You can also incorporate veggies for some added nutrition, since eggs can help you better absorb the nutrients found in vegetables, such as vitamin E and carotenoids like lutein and zeaxanthin.

You can adapt a Veggie Egg Casserole to your child's development and motor skills by cutting small squares or making a simple mash.

Find more kid-friendly recipes and advice about introducing eggs to your youngest family members at EggNutritionCenter.org.

Veggie Egg Casserole

Recipe developed by Stacey Mattinson, RD
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 4

•             Nonstick cooking spray
• 1/2       sweet onion
• 1          red, yellow or orange bell pepper
• 1          head broccoli florets
• 2          teaspoons canola, avocado or olive oil
• 1          dozen eggs
• 2          cups low-fat cottage cheese
• 1          cup shredded cheese
• 1          teaspoon baking powder
• 1          tablespoon flour
• salt, to taste
• pepper, to taste

1. Preheat oven to 350 F. Grease 9-by-13-inch pan with nonstick cooking spray.
2. Chop onion and bell pepper to age-appropriate sizes. Pick apart broccoli florets into small pieces and remove most of stems.
3. Heat medium-sized frying pan over medium heat. Add oil and swirl around pan. Add onions and cook 3-4 minutes until they start to soften. Add broccoli and bell pepper. Mix with onions and add salt and pepper, to taste. Cook 1-2 minutes then cover with lid to steam another 2-3 minutes until broccoli is bright green. Remove veggies from stovetop.
4. In large mixing bowl, beat eggs. Add cottage cheese, shredded cheese, baking powder and flour. Add veggies and salt and pepper, to taste. Transfer to prepared pan and bake 40 minutes.

Savory Egg Veggie Pancakes

Recipe developed by Min Kwon, RD
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 1

• 1/2        teaspoon oil or butter
• 1           egg
• 1           tablespoon milk or breastmilk
• 3           tablespoons cooked or raw vegetables, chopped or grated
• 1           tablespoon flour
• 1           teaspoon ground flaxseeds
• 1/4        teaspoon herbs or spices, such as cinnamon, curry powder, cumin, oregano, turmeric, etc.

1. In 6-inch nonstick pan, heat butter or oil over medium-low heat, tilting pan to coat bottom.
2. In bowl, beat egg and milk until blended. Add vegetables, flour, flaxseeds and herbs; stir to combine. Pour mixture into heated pan, spread evenly (don’t stir) and cook batter 1 minute, or until bottom starts to set.
3. Flip and cook other side until lightly browned. Remove from pan. Once cooled, slice into desired shapes and serve.

Source: American Egg Board

(Culinary.net) From hearty stews to minty pies, St. Patrick’s Day celebrations are all about enjoying the flavors of the holiday. Whether you’re cooking up a full meal or simply serving appetizers, this Irish Potato Bread makes for a simple, tasty snack to feed your crowd.

Find more celebratory recipes at Culinary.net.

Watch video to see how to make recipe!

Irish Potato Bread

• 2          medium or large russet potatoes
• 1          egg
• 1          egg white
• 1/3       cup canola oil
• 3/4       cup milk
• 2          tablespoons green onion, minced
• 1/2       teaspoon caraway seeds
• 3 1/4    cups all-purpose flour, plus additional for dusting and kneading
• 1 1/2    tablespoons baking powder
• 1          teaspoon salt

1. Heat oven to 375° F.
2. Peel potatoes. Slice one potato and boil in saucepan 15 minutes, or until tender. Remove potato from saucepan into large bowl. Mash potato then set aside.
3. Grate second potato onto cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, onion, caraway seeds, 3 1/4 cups flour, baking powder and salt. Stir with wooden spoon until mixture is soft and sticky.
4. Turn dough onto floured surface. Adding flour as needed, knead dough to form 8-inch round shape with slight dome. Place dough onto baking sheet lined with parchment paper. Cut large “X” on top of dough about 1/2 inch deep.
5. Bake 55 minutes until golden brown. Cool on wire rack 1 hour before serving.